Recette de mes petits pots de crème au chocolat cuisson SVBT

Preheat your oven to 325°F (160°C).

In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.

Add the chopped chocolate to the hot cream mixture and stir until melted and smooth.

In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Place six ramekins in a baking dish and pour the chocolate mixture evenly into the ramekins.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.

Equipment Needed

Spice Level: